Thursday, December 9, 2010
AMY'S BARBECUE CHICKEN SALAD
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 tomato, chopped
1 bunch cilantro, chopped
15.25 oz. can whole kernel corn, drained
15 oz. can black beans, drained
2.8 oz. can French fried onions
1/2 c. ranch dressing
1/2 c. barbecue sauce
Preheat the grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbecue sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Notes: I use two cups of the best beans in the world in place of canned beans, two cups of frozen corn in place of canned (just thaw it first), and bake my chicken when grilling isn't convenient.